Excite your taste buds with a fusion of Sri Lankan flavours! Our Roast Paan Kottu, packed with the aromatic goodness of crispy bread, tender vegetables, and a fiery chicken curry, is a culinary masterpiece waiting to happen. 

 

Ingredients 

1 tbsp oil 

1 small onion, sliced  

1 green chili, sliced (optional, for extra spice) 

A handful of fresh curry leaves 

1/2 tsp minced garlic 

150g assorted vegetables (leeks, cabbage, capsicum), thinly sliced 

3 Roast Paan (Sri Lankan thick toasted bread), cut into small pieces 

80g MA's Kitchen Kottu Wok Sauce 

Salt and pepper to taste 

300g Chicken curry (both the gravy and boneless chicken) 

Fresh coriander, red chilies, or spring onions for garnish 

 

Instructions

Step 1

Heat oil in a large wok or pan over medium heat. Add sliced onions, curry leaves, green chili, and garlic. Sauté until onions turn translucent, releasing their sweet aroma. 

Step 2

Toss in the thinly sliced vegetables and stir-fry for 5-7 minutes until tender-crisp. Season with a pinch of salt and pepper for enhanced flavor. 

Step 3

Add the Ros Paan pieces to the wok and stir continuously to coat them evenly with the flavourful mix. 

Step 4

Combine the chicken curry gravy and boneless chicken with MA's Kitchen Kottu Wok Sauce. Pour this tantalizing blend over the Ros Paan and vegetable mixture. 

Step 5

Stir everything vigorously to ensure the sauce coats every ingredient. Cook for an additional 5 minutes, allowing the flavors to meld together perfectly. 

Step 6

Sprinkle some fried curry leaves, red chilies, or spring onions. Serve hot and enjoy the symphony of tastes! 

 

Tip 

For our chicken curry, we use MA’s Kitchen Colombo Chicken Curry paste recipe.  

For an extra kick, add a squeeze of lime juice before serving. 

For a Sri Lankan kick, add some boiled jackfruits to this recipe.